Honey Lime Chicken Quesadillas

So happy to have the talented Cindy Larkin back today. The quesadillas she's sharing look AMAZING and sound absolutely DELICIOUS! They've been added to next week's menu... I can't wait to give them a try. 
Seriously!?  These are SO good! {nom-nom-nom}  Go get the ingredients and make these for you family tonight!  They will LOVE you! 

12 Flour tortillas
2 cups grated cheese
4-5 chicken breasts (cooked and shredded) OR 3 cans of chicken
1 Tbsp. chili powder
2 cloves of garlic (minced)
3 Tbsp. honey
2 limes (juiced)
1 cup green chili enchilada sauce (I used mild)
1 bunch of Cilantro
1.  Cook the chicken breasts until tender enough to shred.  I cooked 4-5 chicken breasts in my pressure cooker for 10 minutes, but if you don't have a pressure cooker, you can boil it for about 30 minutes in a stock pot.  Cook until it's "fall of the bone" tender.  OR if you're in a hurry, it's really easy to use canned chicken (about 3 cans).

2.  Put the chicken in a large mixing bowl and let it cool until you can touch it without getting burned.  Shred the chicken with a fork or get down and dirty and use your fingers (it's easier that way)  ;) 

3.  Add chili powder, garlic, honey and lime;  Mix together.


4.  Add 1 cup of enchilada sauce and stir together. 

5.  Layer the quesadilla like so:  tortilla, cheese, meat, a pinch of cilantro, a little more cheese, and top with another tortilla. 

6.  Brush both side of the quesadilla with a little olive oil and toast them on both sides in the oven at *350 degrees for about 2 minutes on each side.

7.  When they are toasted, pull them out of the oven and place on a cutting board.

8.  Slice them into 4 sections with a pizza cutter.


9.  Serve with cilantro ranch dressing for dipping. *Makes about 6 quesadillas.

Visit Cindy on her Blog : Pinterest : Instagram : Facebook
and check out these other great posts of hers...
Bloomin' Garlic Cheese Bread || Peanut Butter Banana French Toast || Brussel Sprouts

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